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Ingredients:
 8 ounces (1 cup) dry Black beans, sorted and degassed
8 ounces (1 cup) dry Navy beans, sorted and degassed
¼ cup sliced green onion
1 cup chopped red onion
1 cup chopped red bell pepper
1 cup canned corn kernels, drained
¼ cup chopped cilantro (fresh coriander)
½ cup seeded cucumber
½ cup diced celery
2 cups cumin vinaigrette
½ cup cider vinegar
1 tablespoon Dijon mustard
½ tsp. ground cumin
1 tsp. A&D Seasoning
½ tsp. salt to taste
1 ½ cups extra virgin olive oil
Directions:
- After degassing, drain and rinse. In saucepan, cover with water and bring to a boil. Reduce heat and simmer until tender, 45 minutes to 1 hour.
- Drain beans, rinse under cold water, and pat dry. Combine in a large bowl.
- Add remaining ingredients, toss gently to combine, and cover. Refrigerate for at least 1 hour before serving.
Serves 10-12.
**In a hurry?
Use 24 ounces (3 cups) canned Black Turtle Beans and 24 ounces (3 cups) canned Navy Beans. Skip to step 2 for more information on using canned beans, see cooking with Dry Beans |
